Look, I’ll be honest with you—when I first went keto, I thought my Mexican food days were over. Enchiladas? Forget about it. Those flour tortillas alone could blow your carb count for an entire week.
But here’s the thing: I refused to give up comfort food. So I got creative. After about a dozen failed attempts (including one disaster involving zucchini that we don’t talk about), I finally cracked the code. These Keto Chicken Enchiladas taste so close to the real deal that my non-keto family actually requests them now.
No joke—my nephew didn’t even realize they were low-carb until I told him. That’s when you know you’ve won. 🙂
Why You’ll Love This Recipe
Only 7g Net Carbs Per Enchilada You get all the Mexican comfort food vibes without the carb crash. I’m talking real enchiladas here, not some sad lettuce wrap situation.
Ready in 35 Minutes Flat From fridge to table in the time it takes to watch half an episode of your favorite show. Perfect for those nights when you’re hangry and need food now.
Uses Rotisserie Chicken (Hello, Shortcut!) Why spend an hour cooking chicken when your grocery store already did it for you? Work smarter, not harder—that’s my motto.
Family-Friendly Even for Non-Keto Folks My family doesn’t follow keto, but they devour these. They’re that good. You won’t need to make two separate dinners, FYI.
Meal Prep Champion Make a double batch and freeze half. Future you will thank present you when you’ve got zero energy to cook.
Easily Customizable Want it spicier? Add jalapeños. Prefer white sauce? I got you. Dairy-free? There are swaps for that too.
Ingredients
For the Enchiladas:
- 6 low-carb tortillas (I love Mission Carb Balance or Mama Lupe’s—both have around 3-4g net carbs each)
- 3 cups cooked shredded chicken (rotisserie chicken is your best friend here)
- 1½ cups shredded Mexican cheese blend, divided
- 1 cup enchilada sauce (plus extra for topping—see notes below)
- ½ cup sour cream
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon cumin
- ½ teaspoon chili powder
- Salt and pepper to taste
For Garnish (Optional but Recommended):
- Fresh cilantro
- Sliced jalapeños
- Diced tomatoes
- Extra sour cream
- Avocado or guacamole
- Lime wedges
Key Ingredient Notes:
Low-Carb Tortillas: This is make-or-break, people. Use actual low-carb tortillas, not regular flour tortillas. Mission Carb Balance and Mama Lupe’s are my go-to brands. Each tortilla should have 3-5g net carbs max.
Enchilada Sauce: Most store-bought red enchilada sauces are surprisingly low-carb (around 2-3g per serving). Check labels! My favorites are Hatch and La Victoria. If you want to make your own, I’ve got a note in the FAQ section.
Rotisserie Chicken: Save yourself time and sanity. A store-bought rotisserie chicken will give you exactly what you need for this recipe. Just shred it up and you’re golden.
Cheese: Don’t skimp here. The cheese is what makes these enchiladas gooey and delicious. A Mexican blend usually includes cheddar, Monterey Jack, and sometimes queso quesadilla.
Step-by-Step Instructions
Step 1: Prep Your Filling
Preheat your oven to 375°F. In a large skillet, heat the olive oil over medium heat. Toss in the diced onion and sauté for about 3-4 minutes until it’s soft and translucent. Add the minced garlic and cook for another minute—your kitchen should smell amazing right about now.
Add the shredded chicken, cumin, chili powder, salt, and pepper. Stir everything together and let it cook for 2-3 minutes so those spices really get cozy with the chicken. Remove from heat and mix in ½ cup of the enchilada sauce, the sour cream, and ½ cup of the shredded cheese. This is your filling, and honestly? You could just eat it with a fork and call it a day.
Step 2: Assemble the Enchiladas
Grab a 9×13 inch baking dish and spray it with cooking spray. Pour about ¼ cup of enchilada sauce on the bottom and spread it around—this prevents sticking and adds flavor.
Now for the fun part. Warm your tortillas for about 10 seconds in the microwave (this makes them easier to roll without cracking). Lay one tortilla flat, spoon about ½ cup of the chicken mixture down the center, then roll it up like a burrito and place it seam-side down in the baking dish. Repeat with the remaining tortillas.
Step 3: Sauce and Cheese Time
Pour the remaining enchilada sauce over the top of your rolled enchiladas. Don’t be shy—make sure they’re well covered. Sprinkle the remaining 1 cup of cheese on top. This is where the magic happens.
Step 4: Bake to Perfection
Pop the dish in the oven and bake for 20 minutes, or until the cheese is melted, bubbly, and starting to get those gorgeous golden spots. If you want extra browning on top, turn on the broiler for the last 2 minutes (but watch it like a hawk—broilers are fast!).
Step 5: Garnish and Devour
Let the enchiladas cool for about 5 minutes (I know, I know—patience is hard). Garnish with fresh cilantro, a dollop of sour cream, diced tomatoes, jalapeños, or whatever your heart desires. Squeeze some fresh lime juice over the top for that authentic Mexican restaurant vibe.
Serving Suggestions
Cauliflower Rice This is the classic keto pairing. Make it Mexican-style by cooking it with a bit of lime juice, cilantro, and a pinch of cumin. It soaks up all that delicious enchilada sauce.
Simple Side Salad A crisp romaine salad with avocado, cherry tomatoes, and a lime-cilantro dressing balances out the richness of the enchiladas perfectly.
Keto-Friendly Toppings Bar Set out bowls of sour cream, guacamole, shredded lettuce, diced tomatoes, sliced jalapeños, and hot sauce. Let everyone customize their plate. It’s like Chipotle at home, but better.
Mexican Cauliflower “Refried Beans” If you’re missing that authentic Mexican side, try making mashed cauliflower with cumin, garlic powder, and a bit of cream cheese. It’s surprisingly similar to refried beans.
Refreshing Beverages Pair these with some sparkling water with lime, unsweetened iced tea, or if you’re feeling fancy, a sugar-free margarita. (Yes, they exist, and yes, they’re good.)
Storage Tips
Refrigeration
Store leftover enchiladas in an airtight container in the fridge for up to 4 days. They actually taste even better the next day when all the flavors have had time to meld together. Reheat individual portions in the microwave for 1-2 minutes, or reheat the whole dish covered with foil in a 350°F oven for about 15 minutes.
Freezing
These are freezer superstars! You can freeze them before or after baking:
Before Baking: Assemble the enchiladas in a freezer-safe dish, cover tightly with plastic wrap and then foil. Freeze for up to 3 months. When you’re ready to bake, thaw in the fridge overnight, then bake as directed (you might need to add 5-10 extra minutes).
After Baking: Let the enchiladas cool completely, then wrap individual portions in plastic wrap and store in a freezer bag. Freeze for up to 2 months. Reheat from frozen in the microwave or oven.
Pro Tip
If you’re meal prepping, I recommend freezing them before baking. The texture stays better that way, and you get that fresh-baked taste when you’re ready to eat them.
Final Thoughts
Here’s what I love most about this recipe: it proves that eating keto doesn’t mean giving up the foods that make you happy. These enchiladas are comfort in a pan, and they’ve become a regular in my weekly rotation.
Whether you’re fully committed to keto, just trying to cut back on carbs, or cooking for someone who is, these Keto Chicken Enchiladas deliver every single time. They’re the kind of recipe that makes you forget you’re even eating “diet food” (which, let’s be real, is the best kind of healthy recipe).
Give them a try this week and let me know what you think! Tag me on Instagram or Pinterest with your creations—I genuinely love seeing how you make these your own. And hey, if you add your own twist (extra cheese? spicy peppers? a different sauce?), I want to hear about it.
Now get in that kitchen and make some magic happen. Your taste buds will thank you. 🙂
Happy cooking!
— Kip
Keto Chicken Enchiladas (Low-Carb & Gluten-Free!)
Description
These Keto Chicken Enchiladas deliver all the cheesy, saucy comfort of traditional enchiladas with a fraction of the carbs. Made with tender shredded chicken, low-carb tortillas, and smothered in enchilada sauce and melted cheese, they're ready in just 35 minutes. Perfect for busy weeknights when you're craving Mexican food without derailing your keto goals.
